This is a lovely change from any fish curry. When I was making this dish I wasn’t sure whether the salmon would be quite a full flavoured fish for this recipe or not! But as soon as I sat down and tried it, wow this was a dish I’d definitely be making again. The salmon was actually not as full flavoured in the spices; somehow the spices tamed this flavour down and made it a simply amazing fish curry. You have to try for yourselves!

Salmon Curry

Serves 2-4


1 Ib Salmon Fillets- Cut into large chunks

1 ½ Onions- Finely Chopped

¼ tsp Mustard Seeds

3-4 Curry Leaves

2tbsp Sunflower Oil

50g Creamed Coconut (Sachet)

1tsp Garam Masala

 ½ tsp Turmeric

2 Dried Red Chillies

1tbsp Tomato Puree

1 Tomato- Finely Chopped

1tbsp Honey

Juice of ½ Lemon

Salt to taste



In a wide non stick wok, take the oil, then add the mustard seeds and be careful as they will pop. Cover the pan when they start to pop and then add the curry leaves and onions. Cook on a low heat until the onions turn golden in colour. Add the creamed coconut and stir. Add the rest of the ingredients apart from the fish and cook on low heat for 10 minutes. If you find the mixture is too pasty add approximately 4tbsp of water, just enough to loosen slightly. The fish will still release water. Place the fish on top of the sauce. Simmer on a low heat with the lid on until the salmon has cooked. Take the sauce from the sides and drizzle over the salmon so that the fish absorbs all the flavours. Do not mix too much as you will break up the fish. Once the fish is cooked, you are ready to serve. Serve hot with rice! Yum.